VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
MAGIC PANCAKE PUFF
Yield 4 pancake triangles 4 servings of 1 pancake triangle
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Put the butter in the Classic Batter Bowl and place it in the microwave oven. Microwave it on HIGH for 30 to 45 seconds or until the butter is melted.Add the eggs, milk, flour, salt and vanilla to the melted butter. Whisk until all of the ingredients are smooth. Lightly spray the bottom of the Mini-Baker with canola oil using Kitchen Spritzer. Pour the egg mixture into the baker.Bake the pancake for 25 minutes or until it is puffed and golden brown. Carefully remove the baker from the oven using Oven Mitts. Sprinkle powdered sugar over the top of the pancake, if you'd like, then cut it into 4 triangles. Serve with syrup, if you'd like. Enjoy!
Nutrition Facts :
PANCAKE PUFFS
A recipe that I've had for at least 25 years and continues to be a family favorite. I've guessed at the yield since I've never counted them.
Provided by SusieQusie
Categories Breakfast
Time 25m
Yield 36 pancakes
Number Of Ingredients 5
Steps:
- Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface.
- Beat egg whites until peaks form.
- Beat egg yolks with sour cream until well blended. Stir in flour and sugar.
- Fold yolk mixture into beaten egg whites.
- Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs.
- When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom.
- Serve with your favorite syrup or fresh fruit.
Nutrition Facts : Calories 16.9, Fat 1, SaturatedFat 0.5, Cholesterol 17.1, Sodium 6.9, Carbohydrate 1.2, Sugar 0.4, Protein 0.7
MAGIC PANCAKE PUFF
You will not believe how good this is. It tastes like french toast only puffy. Super good!!!! For doubling the recipe be sure to use 2.5 liter round, high sided baking dish and you can use 4 eggs instead of 6. I did that and there was no difference. Enjoy!!!
Provided by Chef Chocoholic
Categories Breakfast
Time 33m
Yield 1 puff, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set the oven to 425°F Put the butter in a microwave safe bowl. Microwave it on HIGH until the butter is melted. (25-30 sec.).
- Add the eggs, milk, flour, salt, and vanilla to the melted butter. Whisk until all of the ingredients are smooth.
- Grease the bottom and sides of a 1.6 liter round, high sided baking dish. Pour the egg mixture into the dish.
- Bake the pancake for 25 minutes or until it is puffed and golden brown. Carefully remove from the oven. Sprinkle with powdered sugar if you like. Cut into 4 triangles. Serve with syrup. Enjoy!
- Variation: before baking, fill the center of the pancake puff with fresh fruit such as, blueberries, raspberries, or sliced strawberries.
Nutrition Facts : Calories 181.7, Fat 10.6, SaturatedFat 5.5, Cholesterol 159, Sodium 409.9, Carbohydrate 13.7, Fiber 0.4, Sugar 0.2, Protein 7.4
DUTCH BABY PANCAKE
This puffy pancake will make an impressive but super easy breakfast.
Provided by April Boller Wright
Categories Breakfast
Time 23m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Add the diced butter to a 9X13 baking dish. Bake in the oven for 5 minutes or until the butter is a golden brown color. See the main post for step by step pics. Make sure the butter is browned around the same time the batter is ready to be baked.
- Add the remaining batter ingredients to a blender and mix on low for 20 seconds. You want the batter to be SMOOTH with no lumps at all. Rest the batter for 5 minutes.
- Remove the skillet/baking dish from the oven. Swirl the pan so the butter can coat the entire pan and the sides. Pour the pancake batter into the hot skillet with. Bake for 18-20 minutes. Don't mess around with the batter. Just pour and bake right away.
- When the pancake is done, you can drizzle lemon juice over the top if you like. Dust with powdered sugar, top with fresh berries, whipped cream or maple syrup. Slice and serve immediately.
Nutrition Facts : Carbohydrate 17 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 148 mg, Sodium 207 mg, Fiber 1 g, Sugar 4 g, Calories 214 kcal, ServingSize 1 serving
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